Name: Chicharon Tempura
Yield: 4 servings
Ingredients: 3 pcs eggs; 2 ½ cups cold water; 3 cups bread flour; salt and ground black pepper; 12 pcs big shrimp; 12 pcs okra; 1 pc eggplant; oil; 3 cups chicharon; ½ cup dashi stock; 1 ½ tbsp soy sauce; 2 tbsp spiced Tuba vinegar; 1 tbsp brown sugar; ½ tsp ginger; grated radish

Tempura

1

In a bowl, mix together egg and water until well combined.

2

Add the bread flour and mix until a thick batter forms. Season with salt and pepper.

3

Slice along with the segments of the shrimp to straighten it.

4

Dip shrimp and vegetables into the thick batter, coating everything with a thin layer.

5

Roll battered pieces into crushed chicharon.

6

Quickly deep fry in oil until golden brown.

Sauce

7

In a small pot over medium-low heat, combine dashi stock, soy sauce, vinegar, and brown sugar. Mix until sugar is completely dissolved then bring to a boil. Add ginger and simmer for about a minute.

8